Smoked chicken lollipops are tasty, flavor-packed appetizers ideal for entertaining. You can take them in any direction you like, but there’s something special about this version. Gochujang, garlic, soy sauce, ginger, and a few other additions combine to create a flavor bomb. In this recipe, the mixture acts as a marinade AND sauce for a double dose of sweet, spicy heat.
Servings 4
Prep Time 2 hourshrs25 minutesmins
Cook Time 2 hourshrs10 minutesmins
Total Time 4 hourshrs35 minutesmins
Equipment
Z Grills 7002C2E Wood Pellet Grill
Z Grills Cherry Wood Pellets
Sharp Paring Knife
Large Bowl
Tongs
Saucepan
Ingredients
4 poundschicken drumettes, skin on
Marinade/Sauce
¾ cupGochujang
6 garlic cloves, chopped
½ cup soy sauce
2/3 cup granulated sugar
¼ cup rice wine vinegar
2 tablespoons fresh lemon juice
½ cup water
1 teaspoon toasted sesame oil
1-inch piece of fresh ginger, peeled and chopped
Garnishes
1 tablespoon sesame seeds, for garnish
3 green onions, thinly sliced (green parts only)
Instructions
To make the lollipop shape, use a paring knife to cut around the end of the bone of a chicken drumette. Use a sawing motion to cut through any meat and skin until you hit the bone.
Firmly grasp the drumette and pull any meat from the bone upward towards the thickest part of the drumette. Use your hands to turn the meat inside out to create a lollipop shape.
Scrape any remaining skin from the bottom of the bone with a paring knife. Discard it.
Repeat with the remaining drumettes.
Add the marinade/sauce ingredients to a blender or food processor. Blend/process until smooth.
Reserve half of the marinade/sauce. Use the remaining half to coat the chicken.
Transfer the chicken to a bowl and leave to marinate for at least 2 hours.
Preheat your Z Grills (preferably with branded wood pellets) or other wood pellet grill to 225 degrees Fahrenheit.
Transfer the wings to the grates and smoke for 2-2 ½ hours or until the internal temperature of the smoked chicken lollipops is at least 160 degrees Fahrenheit.
Meanwhile, add the reserved sauce to a saucepan and bring it to a simmer. Simmer for 10 minutes or until slightly thickened. Run it through a strainer if you want a smoother sauce.
Lightly brush the wings with sauce and increase the grill temperature to 375 degrees Fahrenheit.
Cover the grill and cook for another 10 minutes or until the internal temperature is at least 165 degrees.
Plate the smoked chicken lollipops.
Garnish with sesame seeds and sliced green onions. Serve any remaining sauce on the side.
Notes
If you can’t find gochujang, substitute it with another chili paste.